Sweet Berry Rhubarb Dream Pie (Printable)
Luscious pie with mixed berries and rhubarb topped with golden buttery crumble
# What You Need:
→ Fruit Filling
01 - 2 cups chopped rhubarb, fresh or thawed from frozen
02 - 1 cup strawberries, hulled and sliced
03 - 1 cup fresh blueberries
04 - 1 cup fresh raspberries
05 - 3/4 cup granulated sugar
06 - 1/4 cup light brown sugar, packed
07 - 3 tablespoons cornstarch
08 - 1/2 teaspoon ground cinnamon
09 - 1 teaspoon pure vanilla extract
10 - 1 tablespoon fresh lemon juice
→ Pie Base
11 - 1 unbaked 9-inch pie crust, homemade or store-bought
→ Crumble Topping
12 - 1 cup all-purpose flour
13 - 1/2 cup rolled oats
14 - 2/3 cup light brown sugar, packed
15 - 1/2 teaspoon kosher salt
16 - 1/2 teaspoon ground cinnamon
17 - 1/2 cup cold unsalted butter, cut into small cubes
# How-To Steps:
01 - Preheat oven to 375°F and position the rack in the lower third of the oven. Line a baking sheet with parchment paper and set aside.
02 - In a large mixing bowl, combine the chopped rhubarb, sliced strawberries, blueberries, and raspberries. Add the granulated sugar, brown sugar, cornstarch, cinnamon, vanilla extract, and lemon juice. Toss gently until all the fruit is evenly coated, then set aside to macerate.
03 - Unroll or place the unbaked pie crust into a 9-inch pie dish. Trim any excess dough hanging over the edges and crimp the border decoratively as desired.
04 - Spoon the berry-rhubarb mixture evenly into the prepared pie crust, distributing the fruit in an even layer and pouring any accumulated juices over the top.
05 - In a medium bowl, whisk together the all-purpose flour, rolled oats, brown sugar, salt, and cinnamon. Add the cold cubed butter and use your fingers or a pastry blender to cut it in until the mixture resembles coarse crumbs with some pea-sized butter pieces remaining.
06 - Sprinkle the crumble topping evenly over the fruit filling, covering the surface completely. Use your hands to gently press some of the mixture together to create varied texture.
07 - Place the pie on the prepared parchment-lined baking sheet and bake for 50 to 55 minutes, until the crumble topping is deep golden brown and the filling is visibly bubbling around the edges. If the top begins to brown too quickly, tent loosely with aluminum foil after the first 30 minutes.
08 - Transfer the pie to a wire cooling rack and allow it to cool for at least 2 hours before slicing so the filling has time to set properly. Serve warm or at room temperature, optionally accompanied by vanilla ice cream or freshly whipped cream.
# Expert Tips:
01 -
- The contrast of tart rhubarb against sweet berries is the kind of flavor combination that makes people close their eyes when they take a bite.
- That buttery crumble topping is infinitely easier than a lattice crust but delivers every bit of the comfort and crunch you want.
02 -
- That two hour cooling window is not a suggestion because if you slice too early the filling will flood across your plate like a beautiful delicious avalanche.
- If the crumble starts browning too fast around the 30 minute mark, lay a sheet of foil loosely over the top and it will protect the topping while the filling finishes cooking through.
03 -
- Toss the fruit with the cornstarch right before filling the pie because if it sits too long the berries release their juice and you end up with a soggy bottom crust.
- Keep your butter for the crumble in the freezer until the moment you need it because colder butter means bigger flakier crumble pieces that hold their shape in the oven.